When it comes to comfort foods, one of my favorite things to make is a warm and creamy slow cooker soup. Easy to make, slow simmered for hours, and perfect flavor - homemade is ALWAYS best! And there's nothing better than homemade Creamy Roasted Tomato Basil Soup! The aroma as this creamy and dreamy soup slow cooks is just amazing!
There are times when my family likes a lighter cream of tomato soup, but if you want to ramp up the flavor, you have got to taste the difference that roasted tomatoes and fresh basil make! And color...have you ever seen a richer, deeper roasted tomato soup? I usually serve fresh cream on the side, so that everyone can "drizzle" their own happy little design in their bowl, and add as many rich creamy calories as they would like.
I saute the fresh vegies to give this another layer of flavor - onions, carrots and garlic, so yummy when added to fresh basil! Throw everything in your slow cooker and let is simmer for a while - it is so easy to make! Although I usually make this with chicken broth or stock, I've also made this with vegetable broth as a base - they're both good, so pick your favorite.
And one of the secrets to this little soup is that you can use it as a base for casseroles or anything else that you might want a perfectly seasoned tomato base for. By pureeing or blending to YOUR perfect consistency - thick, chunky or smooth and creamy - you can customize this for your own taste buds.
Spoonful after delicious spoonful, this is creamy tomato soup at its best. Isn't the swirl of cream just so pretty? Garnish with fresh chopped basil, fresh grated parmesan or toasty garlic herb croutons...
You're gonna love this, I promise!
1-3/4 cups sliced or diced carrots (about 4 medium)
1-3/4 cups diced yellow onion (about 1 large)
2 tablespoons olive oil
4-6 cloves garlic, minced
2 (15 oz.) cans fire roasted tomatoes
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
1 (32 oz.) container chicken broth or vegetable broth
½ cup chopped fresh basil, plus more for garnish
2 bay leaves
2 tablespoons granulated sugar
Salt and freshly ground black pepper
2 cups heavy cream
OPTIONAL SERVE WITH:
Fresh chopped basil
Fresh grated Parmesan cheese
HOW I MAKE THIS:
NOTES: If you want to prepare this soup ahead of time and freeze, DO NOT add the heavy cream until after you have defrosted and warmed up – this will keep the cream from separating.
© SnowflakesandCofeecakes. All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
I'm Mama V and I am so happy you stopped by to visit! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
You'll find a complete recipe index on the Recipe Collection page or you can use the Recipe Collection dropdown feature to see a visual recipe index by category. If you are looking for something special, the Search function will easily locate your favorite recipe or ingredients. Enjoy - and stop by often!
LOOKING FOR SOMETHING SPECIAL?
Type in the name of recipe, category or any ingredient to search my recipe database.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies